Tea ice cream
By VicentaLakin
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Recipe Recommendations
- pure milk 280 grams
- egg yolk of 4
- matcha powder 16 grams
- white chocolate 43 grams
- light cream 300 grams
- fine sugar 60 grams
- sweetening
- mix
- several hours
- simple
Steps for Tea ice cream
1
Four egg yolks with 40 grams of fine sugar。
2
Smash it with an egg-beater into a yolk-rich state。
3
240 g of pure milk warms up to about 80 degrees, and in a boiling state, bubbles on the edges of a small milk pot can turn off the fire。
4
A small amount of milk is added to the yolk several times, and a mix is added. The milk temperature cannot be too high at this time, and if the milk temperature falls too high into the yolk paste, the yolk paste becomes eggflower soup。
5
The milk yolk paste is then poured into the milk pot to heat the fire, to mix it with the heat, and the milk paste is thick enough to turn off the fire. It can't heat up too long。
6
Add a piece of white chocolate to the hot milk yolk paste to fully dissolve the chocolate. Chocolate can also be avoided, but chocolate-added ice cream is more aroma and has a stronger taste。
7
Add 20 grams of fine sugar to the tea powder and 40 grams of pure milk, and mix it evenly and place it again for about 30 minutes。
8
Because tea powder is added to milk in the form of particles that will be indissoluble, so that the tea powder is fully absorbed and then there are no particles in the mix。
9
The tea powder was poured into the milk yolk paste and evenly mixed。
10
We'll add tea-painted milk and yolk paste to cool down。
11
Three hundred grams of light cream with an egg-beater to the point of thickness, with a little texture。
12
Add light cream to the tea and milk yogurt and mix it evenly. It will then be frozen in the fridge for 50 minutes and removed with an egg-beater for 1-2 minutes before being put in the fridge again. This step is repeated four times. Each time it was 50 minutes apart, it was stung and frozen. It's better to have ice cream after a lot of beating。